Summer Fireworks Pasta Salad
1 pound Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp. Iow-sodium chicken broth
1/2 - 3/4 lb. skinless, boneless chicken breast halves, cut in l-inch pieces
8 plum tomatoes (about 1 1/2 pounds), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tbsp. Parmesan cheese
2 tbsp. toasted pinenuts or walnuts
1/2 cup low-sodium chicken broth
1 tbsp olive oil
1 1/2 tbsp. red wine vinegar
Salt and freshly ground black pepper to taste
Blue corn chips
Prepare pasta according to package directions. Drain and set aside in large
serving bowl. Place ingredients for Cilantro Pesto in a blender or food
processor, process until finely chopped.
Heat chicken broth in non-stick skillet over medium heat. Add chicken and saute
3 to 4 minutes per side, or until browned and cooked through. Add chicken,
tomatoes, red onion and pine nuts to pasta.
Toss with all of the Cilantro Pesto until combined.
Garnish with cilantro sprigs and blue corn chips.
Serves 6 to 8